Outrageous Pretzel Peanut Butter Reese’s Cookies Recipe

I recently whipped up my version of Loaded Peanut Butter Cookies that quickly became a favorite. My recipe combines all-purpose flour, creamy peanut butter, and a mix of crunchy pretzels, Reese’s Pieces, and dark chocolate chips into a soft, chewy dough. I love how every bite surprises me with its playful blend of textures.

I gotta tell ya, I never thought I’d come across a cookie recipe that blew my mind until I made these Outrageous Pretzel Reese’s Peanut Butter Cookies. I’ve always loved experimenting in the kitchen and this recipe is like nothing I’ve ever tasted before.

Imagine combining 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda and salt with a perfect blend of 1/2 cup unsalted butter, 1/2 cup creamy peanut butter, granulated and brown sugars, a large egg, and a splash of vanilla extract. Then, add in chopped pretzels, chopped Reese’s Peanut Butter Cups, Reese’s Pieces, peanut butter chips, dark chocolate chips and even optional chopped peanuts for that extra crunch.

It might sound wild, but trust me, these loaded cookies are a total game changer. If you’re into recipes like the most pinned homemade peanut butter cookies or even those stuffed Reeses Cookies, you gotta try this bad boy.

Enjoy!

Why I Like this Recipe

I really love these cookies because they bring together this awesome mix of salty and sweet. I mean, the crunch from the pretzels paired with the creamy peanut butter and chocolate is just out of this world.

Another reason I like ‘em is that every bite is like a surprise party in my mouth. With chunks of Reese’s cups, bits of peanuts, and all those chips, I never get bored of the flavors.

Plus, the dough is super fun to work with. Chilling it for a bit and then scooping it out is one of those simple moments that make me feel like I actually accomplished something in the kitchen.

These Outrageous Pretzel Reese’s Peanut Butter Cookies are seriously the best. Theyve got this soft, chewy feel on the inside with just the right amount of crunch from the pretzels and peanuts. Theyre packed with so many treats like Reese’s Pieces and peanut butter chips, it feels like you’re having a bunch of your favorite snacks all at once. Even if they might not look perfect, they taste amazing and thats what counts for me.

Ingredients

• All-purpose flour gives solid structure and energy with lots of carbohydrates for satisfaction.
• Creamy peanut butter adds protein and richness, making cookies moist and delectably nutty.
• Chopped pretzels deliver a salty crunch that balances the sweet candy elements perfectly.
• Reese’s Peanut Butter Cups provide a sweet, chocolatey burst that makes every bite fun.
• Dark chocolate chips add bittersweet flavor plus antioxidants and a smooth melt-in-your-mouth texture.
• Reese’s Pieces offer extra crunchy sweetness that complements the savory overtones in the mix.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chopped pretzels
• 1 cup chopped Reese’s Peanut Butter Cups
• 3/4 cup Reese’s Pieces
• 1 cup peanut butter chips
• 1 cup dark chocolate chips
• 1/2 cup chopped peanuts (optional)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a big mixing bowl, beat 1/2 cup unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until its smooth and creamy.

4. Mix in 1 large egg and 1 teaspoon vanilla extract until well combined.

5. Gradually stir in the dry ingredients with the wet ones, mixing just until everything is incorporated.

6. Fold in 1 cup chopped pretzels, 1 cup chopped Reese’s Peanut Butter Cups, 3/4 cup Reese’s Pieces, 1 cup peanut butter chips, 1 cup dark chocolate chips, and if you like, 1/2 cup chopped peanuts.

7. Chill the dough for about 15 minutes so it’s easier to scoop.

8. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the baking sheet, keeping them about 2 inches apart.

9. Bake for 10-12 minutes until the edges are lightly golden and the centers still look soft.

10. Let the cookies cool on the baking sheet for 5 minutes then move them to a wire rack to cool completely. Enjoy these outrageously delicious cookies warm or at room temperature!

Equipment Needed

1. Oven – You’ll need it for preheating to 350°F and baking the cookies.
2. Baking sheet – This is where you’ll arrange the cookie dough before baking.
3. Parchment paper – It goes on the baking sheet to prevent sticking and to help with even baking.
4. Medium bowl – Use one to whisk together the flour, baking soda and salt.
5. Large mixing bowl – This is for beating the butter, peanut butter and sugars, plus mixing in the egg and vanilla.
6. Electric mixer or hand whisk – To beat the wet ingredients until smooth and creamy.
7. Measuring cups and spoons – Essential for getting the ingredient amounts right and keeping the recipe balanced.
8. Rubber spatula – Helps fold in the dry ingredients and mix in the chips and other goodies without overworking the dough.
9. Cookie scoop or regular spoon – For dropping rounded tablespoons of dough onto the baking sheet, keeping them evenly spaced.
10. Cooling rack – Once baked, you’ll transfer the cookies there to cool completely.

FAQ

Outrageous Pretzel Peanut Butter Reese’s Cookies Recipe Substitutions and Variations

• For the unsalted butter, you can use the same amount of margarine or even coconut oil if you prefer a slight tropical flavor note
• If you don’t have all-purpose flour, whole wheat flour can be swapped 1:1 although your cookies might be a bit denser
• You can sub in natural peanut butter for the creamy peanut butter but make sure to mix it well as the oil tends to separate
• If Reese’s Peanut Butter Cups aren’t available, try using any chocolate peanut butter candy bars chopped into pieces instead
• For the dark chocolate chips, semi-sweet chocolate chips work fine if you want a sweeter finished cookie

Pro Tips

1. Make sure your butter and peanut butter are at room temperature so they blend smooth, but don’t let ’em melt too much or your cookie might end up too greasy.
2. When you mix in your flour, stir only until everything’s combined. Overmixing will make your cookies tough instead of soft and chewy.
3. Be super careful when folding in all those chunky treats. You don’t wanna break up the Reese’s cups and pretzels too much, cuz that messes with the texture.
4. Chill the dough for at least 15 minutes before scooping if it’s too soft. It really helps the cookies hold their shape in the oven.
5. Keep an eye on your cookies while they bake. Take ’em out when the edges are golden and the centers still look a bit soft so that you get that perfect gooey middle once they cool a little.